Slow Cooker Chicken Noodle Soup
Slow Cooker Chicken Noodle Soup
It’s finally beginning to desire Fall here as I wore my very first scarf of the season.
It was, of course, 67 degrees F out.
For us, that’s cold.
dinner ideas
That’s sweater weather.
And chicken noodle soup weather.
My favorite bit about this though?
The broken spaghetti noodles.
Now you'll really use any quite pasta to your liking.
But for me.
Traditional chicken noodle soup must have spaghetti.
I don’t know what it's .
But spaghetti just makes it that far better .
INGREDIENTS:
1 1/2 pounds boneless, skinless chicken breasts
Kosher salt and freshly ground black pepper, to taste
8 cups chicken broth
4 cloves garlic, minced
1 onion, diced
3 carrots, peeled and diced
3 stalks celery, diced
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
2 bay leaves
8 ounces spaghetti, broken into thirds
Juice of 1 lemon
2 tablespoons chopped fresh parsley
DIRECTIONS:
Season chicken with salt and pepper, to taste. Place chicken into a 6-qt slow cooker.
Stir in chicken broth , garlic, onion, carrots, celery, thyme, rosemary, and bay leaves; season with salt and pepper, to taste. Cover and cook on low heat for 6-8 hours.
Remove chicken from the slow cooker and shred, using two forks.
Stir in pasta and chicken into the slow cooker. Cover and cook on low heat for a further 30-40 minutes, or until pasta is tender.
Stir in juice and parsley.
Serve immediately.
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